CHICKPEA TORTILLA FAJITA STACK

SERVES 4 STACKS

FOR THE CHICKPEA TORTILLAS

1 cup chickpea flour

1⁄4 tsp sea salt

1⁄2 tsp ground cumin

2 tbsp extra virgin olive oil

FOR THE FILLING

1 tbsp extra virgin olive oil

1⁄2 cup diced white onion

1 yellow bell pepper, diced 227g (8oz) white mushrooms, diced

1⁄2 cup diced tomatoes

2 tsp fajita seasoning

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 15-ounce can pinto beans, drained and rinsed

2 tbsp raw shelled hempseed Salsa, for garnish

Avocado, for garnish

NUTRITIONAL VALUES

Calories: 681kcal
Fat: 14g (1.9g S.Fat)
Carbs: 105.3g
Protein: 36.6g
Sugar: 11.3g
Sodium: 527mg

METHOD

CHICKPEA TORTILLAS:
Mix 3 tbsp ground chia seeds and 3 tbsp water. Place aside.

In a medium mixing bowl, combine 1 cup water, the chickpea flour, chia seed mixture, salt, and cumin.

Mix until everything is just combined.

Heat 2 tbsp oil in an 8-inch skillet over medium high heat. 1/4 cup chickpea batter, tilting the pan in a circular motion to allow the batter to flow to cover the bottom of the pan, as you would a crepe.

Cook until golden brown on one side, then flip. Cook for another minute before transferring to a plate. Continue until all the batter has been used up and the tortillas have been made.

FILLING:
Heat the oil in a large skillet over medium high heat. Sauté the onion, bell pepper, and mushrooms for 10 to 15 minutes, or until the onion has turned translucent. Cook for 5 minutes after adding the tomatoes, fajita seasoning, salt, and pepper. Combine the beans and hempseed in a mixing bowl. Warm all the way through.

ASSEMBLY:
ASSEMBLE: Arrange the chickpea tortilla stack on a plate, beginning with one tortilla. 1/2 cup filling should be spooned on top. Continue with another tortilla and 1/2 cup filling until the filling is gone. Serve with a tortilla, salsa, and avocado on top. Cut into quarters and serve in a pie shape.